Sakura Hibachi Sushi Buffet # 2

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a bowl of battered raw chicken stored on top of the trash can during cooking. Also observed dirty watermelon stored above ready to eat Jello in the walk in cooler. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Personal cleanliness — Inspector Note: Observed several staff members in the kitchen that did not have proper hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth bucket chlorine concentration exceeded the maximum concentration of 100 ppm. Chlorine was observed at 200 ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed rusty storage shelves inside the walk in cooler. Replace all rusty storage shelves. Also observed rusted walls int he walk in cooler.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a plastic cup without a top and a lid stored on top of the preparation table. Thermos cup stored on the preparation table and with seasonings.

Food separated and protected — Inspector Note: Observed the presence of raw chicken stored above cooked ribs in the walk in cooler. Also observed raw beef stored above hibachi sauce in the reach in the walk in cooler.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: 14B. Observed clean pots and pans stored improperly after washed.

Nonfood-contact surfaces clean — Inspector Note: 15C. Observed food pushcarts in need of cleaning due to grease and old food debris.

Food stored covered — Inspector Note: 4-2A. Observed several containers of food product stored uncovered inside the walk in freezer. The owner corrected during the inspection.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 11A. Observed food being cooled by non-approved method.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 15A. Observed rusty storage shelves inside the walk in cooler. Replace all rusty storage shelves.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 15A. Observed soiled utensil tray holders showing excessive wear. Replace the utensil racks.

Physical facilities installed, maintained, and clean — Inspector Note: 17C. Observed missing tile grout on floors in the beverage station near dessert bar.

Proper cooling time and temperature — Inspector Note: 6-1C. Cooked TCS food not cooled from 135 degrees Fahrenheit to 41 degrees within 6hrs. Food product was cooked the previous. The owner discarded product.